Description
A rich and flavorful dish combining Greek-inspired chicken with creamy Alfredo sauce, chestnuts, garlic, sage potatoes, mushrooms, and basil pesto.
Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup chestnuts, roasted and peeled
- 4 cloves garlic, minced
- 1 cup Greek yogurt
- 1/2 cup Alfredo sauce
- 2 cups potatoes, diced
- 1 tbsp fresh sage, chopped
- 1 cup mushrooms, sliced
- 1/4 cup basil pesto
- 1/4 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt, pepper, and minced garlic.
- Heat olive oil in a pan and sear chicken until golden, then set aside.
- In the same pan, sauté mushrooms and sage until tender.
- Add potatoes and roast in the oven for 20 minutes.
- Mix Greek yogurt, Alfredo sauce, pesto, and cream in a bowl.
- Combine chicken, chestnuts, and sauce in a baking dish.
- Bake for 15 minutes until bubbly.
- Serve hot with sage potatoes.
Notes
- Use fresh sage for best flavor.
- Adjust cream for desired sauce thickness.
- Roast chestnuts beforehand if using fresh.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
Keywords: Greek chicken, Alfredo, chestnut, sage potatoes, mushroom, basil pesto